Overnight Healthy Rye and Spelt Loaf


I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!

INGREDIENTS, makes 1 loaf

300 gr of spelt flour (2-1/4 cup)

200 gr of rye flour (1- 1/4 cup)

70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)

1 teaspoon of dry yeast

1 pinch of sugar or 1 teaspoon of honey

370 ml (1-1/2 cup) of water, at room temperature

2 teaspoons of salt flakes


1. Start this recipe a day ahead.

2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.

3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.

4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.

5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.

6. Heat up your oven to 220 C (430 F)

7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.

8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.


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15 Comments Add yours

  1. marcellina says:

    oooooooh, just bought my first packet of spelt flour so I am going to try this! Thanks! I must remember to turn to SBS1 on Thursday, thanks for reminding me!

    1. Hi Marcellina! Yes, I would love you to watch my show! x

  2. marisa2014 says:

    I love baking bread!! The craggy appearance of the crust makes it look even more artisanal. This weekend I made several loaves of Pugliese bread. The smell in the house was heavenly!! Alla prossima

    1. Oh, I love pugliese bread!!

  3. Joe says:

    Silvia, Is the amount of water correct in your recipe. I needed to add almont another 3/4 cup of water to blend the flours together. Not much rise, in the oven now, not too optimistic that it won’t be a brick. Thanks Joe

    1. Hi Joe,
      yes, the amount of water can slightly vary according to what type of flour you use. Rye flour in particular can be milled very differently, which means it requires more of less moisture accordingly. Also, it is low in gluten which means it doesn’t rise much. I describe this as a “dense and crusty loaf”, it doesn’t have the lightness of a white flour loaf. But the taste is wonderfully nutty and toasted with butter and jam is simply divine. And it’s healthy!

      1. Joe says:

        Silvia, It was dense and crusty and very tasty. I will adjust the water for my flours. No rise on the counter or the over but very good. Thank you again

      2. Wonderful! I’m actually mixing a loaf right now!

  4. Thanks for sharing your dish 🙂
    Good cooking 🙂

    1. Thank you so much for your support!

  5. Deb Dunt says:

    Hi Silvia. Can I use just spelt flour instead of rye?

  6. Zara says:

    Very nice 👍 I love 💕 your cooking 🥘 the best 👌👍👍👍👌

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